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Soy chunks curry

Princess Tafadzwa

I have never liked soy chunks. I have had terribly cooked chewy chunks and that turned me off them. Also, they remind of 2008 in Zimbabwe. That was a difficult year and all you could find in shops at times were soy chunks and salt.

I bought some soy chunks last year and did not open them. The idea was to use them on one of our meat free nights, which I never did because I kept imagining all the bad things that could happen like being inedible. A couple of weeks ago I was organising kitchen cabinets and saw the chunks. I really did not want to throw them out, I decided to try and use them again.

I made a curry with them.

It is not too spicy and while I did not fall in love with soy chunks they made a good meal. I know some people love them so I am sharing the recipe I used.

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Suy chunks curry

Ingredients

  • 1 onion roughly chopped
  • 1 cup soy chunks
  • 2 garlic cloves peeled and crushed
  • 1 thumb-sized piece fresh root ginger peeled and finely grated
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 tablespoon garam masala
  • pinch salt
  • 2 tablespoon tomato paste
  • 1 cup greek yoghurt

Instructions

  1. Soak the soy chunks in two cups boiling water for at least 20 minutes but not overnight.
  2. In a skillet, saute the chopped onion in the canola oil until translucent. Add the crushed garlic and ginger and stir for about 30 seconds. Add all the spices and stir.
  3. Drain the soy chunks and add them to the skillet. Stir to coat with the onion mixture. Add the tomato paste and stir. Add the yogurt, stir and bring a simmer. Season with salt and pepper. Add 1/2 cup of water and simmer for about 30 minutes.
  4. Serve hot with sadza or rice.

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